February Poll Winner – Chocolate Truffles

This is a nice basic truffle you can add your own flavorings and coatings to make them your own. I usually just roll them into a ball shape, but to make them even easier, pour the truffle mixture into a pan lined with smooth parchment or plastic wrap. After they set, lift the firm mixture from the pan using the parchment or plastic wrap to remove the truffles. With a warm clean knife, slice square, rectangular or diamond shapes. Serve as is or dust the top lightly with cocoa powder.

You can also use the truffle mix to fill candy molds. Brush your candy mold with melted tempered chocolate, allow to set, pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape). Allow to set, then coat the bottom to the candy with melted tempered chocolate.

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil. Remove from heat. Add chopped chocolate and stir until chocolate is melted and mixture is smooth. Add flavoring and mix well. Allow to cool to room temperature, then put into refrigerator to chill.

You can shape your truffles at this point for a very dense chocolate truffle, if you choose.

For a fluffier, lighter type of truffle: When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny. Put back into the refrigerator and chill until firm.

Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball. I find this works best with a cooler kitchen and hands. Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc. If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the worm chocolate.